Bangers And Mash Recipe

Pan-Fry Sausages

Bring sausages to room temperature for 15 minutes. Heat a large skillet over medium heat and add 1 tbs vegetable oil and 1 tbs butter. When butter foams, add the bangers in a single layer. Cook 12–14 minutes, turning every 3–4 minutes until evenly browned and cooked through (internal temperature 160°F / 71°C). Reduce heat if they begin to brown too quickly. Remove sausages to a warm plate and tent with foil; reserve pan drippings for the gravy.

Boil Potatoes

Place peeled, cut potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until tender, 15–20 minutes (a fork should slide easily through). Drain well and return potatoes to the hot pot for 1 minute to evaporate excess moisture.

Warm Dairy

While potatoes cook, heat milk and 4 tbs butter (and optional 2 tbs cream) in a small saucepan or microwave until warm but not boiling. This keeps the mash from cooling down and helps absorb liquid evenly.

Mash

Mash potatoes using a potato masher or ricer until smooth and free of lumps. Gradually mix in warm milk-butter mixture until desired consistency is reached. Season with 0.5 tsp black pepper and additional salt to taste (start with the 1 tsp used in the boiling water). Stir in 1 tbs melted butter if using for extra silkiness. Keep warm covered until serving.

Caramelize Onions

In the same skillet used for the sausages, pour off excess fat leaving about 1 tbs and any browned bits. Add 2 tbs butter and 1 tbs olive oil and place over medium-low heat. Add the sliced onions and sprinkle 1 tsp brown sugar over them. Cook gently, stirring every few minutes, until deeply golden and caramelized, 20–25 minutes. If the pan gets too dry or onions begin to burn, add 1–2 tbs water to deglaze and continue cooking.

Build the Gravy

Increase heat to medium, add minced garlic and cook 30 seconds until fragrant. Sprinkle 2 tbs flour over the onions and stir to coat; cook 1–2 minutes to remove raw flour taste. Slowly whisk in 2 cups beef stock, scraping up any browned bits from the pan. Add 1 tsp Worcestershire sauce, 0.5 tsp soy sauce (if using), and 2 sprigs thyme. Bring to a gentle simmer and cook 4–6 minutes until slightly thickened. Taste and season with 0.5 tsp salt and 0.25 tsp black pepper. Remove thyme sprigs. If the gravy becomes too thick, whisk in up to 2–4 tbs water or stock to reach desired pourable consistency.

Finish with Sausage Drippings

If you reserved pan drippings from the sausages, stir them into the gravy now for added flavor and a bit more gloss. Keep gravy warm on very low heat until ready to serve.

Bring a small pot of salted water to a boil. Add frozen peas and cook 1–2 minutes until heated through and bright green (or follow package directions). Drain and return to the pot. Add 1 tbs butter, 0.25 tsp salt, 0.125 tsp black pepper and stir to coat. Toss in 1 tbs chopped parsley, if using. Keep warm.

Divide mashed potatoes among 4 warm plates (approx. 1/2 cup–3/4 cup per serving depending on preference). Place 1–2 bangers on each plate (for 6 sausages and 4 servings, serve 1 or 2 sausages depending on appetite). Spoon a generous amount of caramelized onion gravy over the sausages and a little onto the mash. Add a portion of buttered peas to each plate. Garnish with chopped parsley and an optional extra pat of butter on the mash. Serve immediately.